Introduction
Fall Harvest Salad Recipe with Maple Vinaigrette and Bacon is the ultimate celebration of cozy autumn flavors — crisp apples, roasted butternut squash, smoky bacon, and a silky maple-Dijon dressing that ties it all together. Each bite is a balance of sweet, salty, and crunchy textures, making it a seasonal masterpiece that’s both comforting and refreshing.
Whether you’re preparing a Thanksgiving side dish or a wholesome lunch, this Autumn Harvest Salad with Maple Bacon Dressing brings vibrant color and flavor to your table. Its blend of seasonal produce and savory depth will make you fall in love with salads all over again.
Why You’ll Love This Fall Salad
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Smoky & Sweet Harmony: Bacon meets maple for the perfect flavor balance.
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Crunchy Freshness: Crisp apples and toasted pecans bring satisfying texture.
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Seasonal Goodness: Packed with roasted butternut squash, cranberries, and greens.
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Creamy Finish: Crumbled goat cheese adds tang and luxury.
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Quick & Easy: Ready in under 30 minutes, perfect for weeknight dinners.
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Nutritious & Filling: A hearty salad that’s loaded with fiber, vitamins, and healthy fats.
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Perfect for Entertaining: Eye-catching colors make it a festive holiday side.
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Customizable: Great base for variations — add grains, seeds, or different dressings.
Ingredients
| Ingredient | Function / Tip |
|---|---|
| 4 cups mixed salad greens | Base for freshness and crunch; try baby kale or arugula for a peppery bite. |
| 2 cups roasted butternut squash (cubed) | Adds natural sweetness and creamy texture. |
| 1 large apple (thinly sliced) | Choose Honeycrisp or Fuji for crispness and balanced sweetness. |
| 6 slices bacon (cooked & crumbled) | Smoky crunch that contrasts the sweet dressing. |
| 1/2 cup pecans (toasted) | Brings nutty warmth and texture; walnuts also work. |
| 1/4 cup dried cranberries | Adds chewiness and a tart punch. |
| 1/4 cup crumbled goat cheese | Creamy tang to balance maple syrup’s sweetness. |
| 3 tbsp maple syrup | The key to the vinaigrette’s warm sweetness. |
| 2 tbsp apple cider vinegar | Balances richness with acidity. |
| 1/4 cup extra-virgin olive oil | Smooth base for the dressing; adds body. |
| 1 tsp Dijon mustard | Emulsifies the vinaigrette and adds subtle spice. |
| Salt & pepper to taste | Essential to balance flavors. |
Substitution Tips:
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Swap bacon for turkey bacon or candied pecans for a vegetarian twist.
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Replace goat cheese with feta or blue cheese for stronger flavor.
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Use roasted sweet potatoes instead of butternut squash if preferred.
How to Make It (Step-by-Step)
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Roast the Squash:
Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
Scientific tip: Roasting triggers Maillard reactions, deepening the squash’s natural sweetness. -
Prepare the Bacon:
Cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble.
Sensory cue: Bacon should sizzle steadily and turn golden brown without burning. -
Make the Maple Vinaigrette:
In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper.
Science note: The mustard acts as an emulsifier, preventing separation for a smooth, creamy dressing. -
Assemble the Salad:
In a large bowl, layer salad greens, roasted squash, apples, pecans, cranberries, and bacon. -
Add Cheese & Dressing:
Drizzle with maple vinaigrette and gently toss to coat. Sprinkle with crumbled goat cheese before serving
Pro Tips & Expert Answers
How do you keep apples from browning in this salad?
Toss sliced apples in lemon water (1 tbsp lemon juice per cup of water) before adding them. This prevents oxidation and keeps them bright.
Can you make this Fall Harvest Salad Recipe with Maple Vinaigrette and Bacon ahead of time?
Yes! Roast the squash and cook the bacon up to 2 days in advance. Assemble the salad just before serving and store the vinaigrette separately.
What’s the best way to make the maple vinaigrette thicker?
Whisk in a bit more Dijon mustard or refrigerate the dressing for 10 minutes before tossing. This slightly thickens the oil base.
Best Ways to Serve
Serve this Maple Vinaigrette Fall Salad with Crispy Bacon as:
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A holiday side dish with roasted turkey or chicken.
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A main course topped with grilled salmon or chicken.
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A light lunch paired with a crusty baguette.
Nutrition (Per Serving)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 380 kcal | 19% |
| Protein | 9g | 18% |
| Fat | 27g | 35% |
| Carbohydrates | 27g | 10% |
| Fiber | 5g | 18% |
| Sugar | 14g | — |
| Sodium | 450mg | 19% |
Storage & Leftovers
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Refrigerate: Store leftovers in an airtight container for up to 2 days.
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Keep dressing separate: to prevent sogginess.
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Reheat (if desired): Warm squash slightly before adding to cold greens for a cozy fall flavor.
FAQs
Q: Can I use kale instead of mixed greens?
Absolutely! Massage kale with olive oil before tossing for a softer texture.
Q: Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free.
Q: Can I make it dairy-free?
Yes — simply omit goat cheese or replace it with a plant-based alternative.
Q: What protein goes best with it?
Grilled chicken, salmon, or roasted chickpeas make excellent additions.
Variations
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Vegetarian: Replace bacon with roasted chickpeas or smoked almonds.
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Vegan: Omit cheese, use maple syrup-based dressing only.
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Spicy Twist: Add a pinch of cayenne or chili flakes to the vinaigrette.
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Hearty Version: Toss in quinoa, farro, or roasted Brussels sprouts.
Conclusion
This Fall Harvest Salad Recipe with Maple Vinaigrette and Bacon is the perfect way to embrace the warmth and colors of the season. With its balance of roasted vegetables, crisp apples, and smoky bacon, it’s a salad that feels indulgent yet wholesome.